White Bean Ragout, With Parmesan Toast

For my veggie friends!

Even if you're a meat eater, this dish will blow your socks off mate. . .

Recipe for two:

1 can eden butter beans, drained
1/2 red onion,  finely chopped
1/2 red bell pepper, finely chopped
1 t garlic, finely chopped
1 c cherry tomatoes, quartered
1 t tomato paste
1 c veggie stock
sourdough bread, sliced, grilled, brushed with olive oil
2 T Italian flat leaf parsley, rough chopped
olive oil
butter
tons of extra virgin olive oil
parmesan cheese, finely grated

In a heavy saucepan, add a little butter and olive oil.  Place over medium heat.  When it's hot add the onion, red bell pepper and season will salt and pepper and a pinch of cayenne.  Cook until completely softened.  Add the garlic and tomato paste, cook stirring often, until the tomato paste turns deep red in color.  Then add the stock, and bring it to a boil, then lower the heat to medium low.

Add the tomatoes and beans, cook for a couple of minutes.  Stir in 2 tablespoons of parmesan cheese.

Place grilled bread onto warm plates, and sprinkle with a little parmesan.  Now spoon on the hot ragout.  Garnish with parsley and tons of extra virgin olive oil.

Bon Appetit!  Chef Hobbes

Penne Pasta with Pancetta, Butternut Squash and Cabbage

A wonderful pasta dish!

Arron the butcher at our local store (marketplace) has started to make pancetta, and he is really doing a fine job!  I bought a half pound chunk and I was very impressed with the results.  Pancetta is pork that has been cured with herbs and dry aged, just wonderful if you use it the right way!

Recipe for four:
1 16 oz bag Penne pasta
1/2 pound pancetta, cubed
2 c butternut squash, cubed
2 c red onion, finely chopped
3 cloves garlic, finely chopped
1/2 t fresh rosemary, finely chopped (don't use dried)
2 c shredded cabbage
Olive oil
Pinch chili flakes
Salt and pepper

Get the salted pasta water going!
Start sauteing the pancetta in a little olive oil over medium high heat.  When it's getting nice and brown add the onion and cook for a bit, then add the garlic and squash and cook until done.  Then add the rosemary, chili flakes and cabbage.  Cook just a little more to soften the cabbage.

Drain the pasta when it's done, and return to the pan and add some olive oil and stir.

Serve the saute over pasta on warm plates with a generous amount of extra virgin olive oil and a a little Parmesan cheese.

Bon Appetit!  Chef Hobbes

Good Fats - Bad Fats...

Whether you want to believe it or not, FAT is essential to our existence!

In the photograph are some good fats.  Coconut oil, olive oil, extra virgin olive oil and butter!  According to my research, (which by the way you can see who's saying what in the side bar of my blog, entitled Research), these are the only fats that are good for us, and they help keep the heart and joints happy!

We are so lied to in this country, by people that just want to sell you something to get rich!

According to Dr. Mercola, at www.mercola.com,  Wesson Oils has a class action suit against them.  Apparently 95% of their oils, including vegetable oil, canola oil, corn oil and best blend, contain GMO!

Incidentally, you should never consume canola oil, which is made of rapp seed oil, which is a member of the mustard family!  Like what mustard gas was made of!  You gotta love corporate greed...

Bon Appetit!

Kale Chips for My Friend Rose...

So here's a great little snack food dish that my friend Cynthia turned me on to.

Set your oven to 350*. Wash and dry a bunch of fresh kale, the flat leaf variety works better for this, like red Russian, Dino or white Siberian.  Now remove the stems and tear leaves into nice big or bite size pieces.  Place in a bowl and season with salt, pepper and chili flakes, and a good drizzle of olive oil.

Place leaves on a baking sheet and cook for around 15 minutes, turning the pan once.  They will crisp up like potato chips, but they are way better for you!

Kale can also be cooked like chard; see my older blog on chard with apples for the recipe.

Bon Appetit!

Chicken Tenders with Rosemary Sweet Potatoes

Hobbes' Chicken McNuggets!  Moms and Dads, this dish is fast, easy, cheap and the kids will love the stuff!

First get your oven nice and hot, around 375* works well.  Slice some potatoes and place in a large stainless steel bowl.  Now peel a sweet potato and slice it up, cut it so it looks like large french fries.

Pour in some olive oil, salt and pepper, paprika, fresh rosemary and a few whole cloves of garlic (skins left on).  Mix the ingredients to coat the potatoes with oil and seasoning.  Place on a sheet pan or roasting pan.  Tip to help with the clean up; use parchment paper if you want...  Throw these in the oven until done, 30-45 minutes.

While those are cooking, season your organic chicken tenders with salt and pepper, then cover with a little bit of flour.  Place a pan over high heat with quite a bit of olive oil (not extra virgin).  When the oil is really hot place tenders in the pan.  If you're doing a lot, then cook a few at a time, if you crowd the pan the meat tends to want to steam and not brown.  With tongs turn when brown, if you want you can finish them in the oven.  Tip:  These will cook fast so make sure your spuds are almost done!

Bon Appetit!

Fresh Tomato, Mozzarella Salad with Basil...

Balls to Winter, I'm just not ready for it.  So I'm having Summer!

Slice mozzarella cheese and tomatoes with basil, salt, pepper, extra virgin olive oil and a balsamic drizzle!  Serve with homemade croutons...

Bon Appetit!

Fresh Tomato Pasta...

Quick, simple and cheap to make.  This dish will knock your socks off!

Recipe feeds 4:
1 packet good quality organic pasta
6 roma tomatos chopped
3 cloves garlic finely chopped
1 red onion finely sliced
1 handful basil chopped
loads of olive oil
salt and pepper
1 pinch chili flakes
Parmesan cheese

Fill a large pot with water and place over high heat, add a good three finger pinch of salt.  It's important to let the pasta have a lot of room in the pot, so make sure there's a load of water.

While the water is heating, slice the onion and place in saute pan with some olive oil and salt, pepper and  chili flakes, over medium high heat.  When the onions start to soften, turn heat to low and caramelize.  Chop your tomatoes and garlic.

When the pasta water is boiling, add the pasta and stir with tongs to make sure all the pasta is covered with water.  Bring back up to a boil.  When the pasta is close to being finished, bring the heat back to medium high on the onions and add the garlic and tomatoes.  Cook until tomatoes are warmed through.

Drain the pasta and return to the pot, add some olive oil and stir pasta.  Plate the pasta on a warm plate and add a little more olive oil.  Add some of the tomato sauce on top of the pasta and garnish with fresh chopped basil, then add a little more olive oil and parmesan cheese.

Bon Appetit!

Grilled New York Steak With a Wonderful Herb Sauce...

There's a few of tricks to cooking a really good steak.  The first one is to take the meat out of the refrigerator an hour before you start to cook, as this brings the meat up to room temperture.  Whether you're cooking beef, pork, lamb, chicken or fish, the same applies, you just have to make sure the product is fresh!

The second trick is not to season too early, salt can dry out the meat.  The third trick is to have your grill, pan, oven or barbecue hot!  And the last trick is, after cooking, let it rest for 5-10 minutes before slicing or plating.  When the meat is cooked and rested, then slice and serve on hot plates.

Alright then, let's make the best herb sauce ever!  You will need to make this an hour or so before you serve.  I used three different types of thyme because I have a large herb garden, you just need one.   Lemon thyme is a big plus if you have it.  But they must all be fresh, not dried.

Recipe for two:
Start with a nice handful of fresh thyme, rosemary, tarragon and basil
4 cloves garlic
2 tablespoons olive oil

Pick the leaves off all the stems and remove any woody parts.  Peel and rough chop the garlic.  Place the herbs and garlic on a cutting board and chop together until finely chopped, this infuses the flavors of the herbs and garlic together.  Move to a small bowl or ramekin and add oil.  Let sit for an hour or two...

We served our meat with roasted cauliflower and sauteed onion, celeriac and sweet potato.  Recipes to follow on my next posts.

Bon Appetit!

Sauteed Onions and Apples with Chard, Spinach and Arugula

It's the Fall, so cook with apples, pears and winter squash....

If your kids won't eat vegetables, I bet they will like this dish!  You can use chard, kale, spinach, arugula, beet greens or collards.  Or you can use a combination like I did.

Recipe for two:


1 small apple, chopped
1 small red onion, chopped
A nice big handful of greens or your choice, chopped
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper
Splash of balsamic vinegar

Put olive oil and butter in a pan over high heat.  When the pan is hot and butter foaming, add the onions and shake or stir pan.  Then add the apples and season with a nice big pinch of sea salt and pepper.

Cook for about 2 minutes, then reduce heat to low and caramelize.  When onions and apples look cooked down (see photo), turn the heat up to medium and add your greens and a splash of balsamic vinegar.  Keep stirring the greens to melt them down. Serve when melted...

Bon Appetit!